BEEF N’ MUSHROOM GRAVY
Ingredients
1/4 Cup Butter
1 Cups Shiitake Mushrooms, Sliced
2 Cups Cremini Mushrooms Sliced
1 Pinch Salt
1 Sprig Fresh Rosemary, Chopped
4 Tablespoons All-Purpose Flour
3 Cups Beef Broth
Sea Salt And Pepper To Taste
1/2 Cup Heavy Cream
Meat Patties:
3 Pounds Uncooked Prepared Beef, And Pork Patties
4 Tablespoons Worcestershire Sauce®
1 Tablespoon A-1 Sauce®
1/2 Cup Panko Bread Crumbs
Directions
-
Prepare Meat Patties. Season with salt, pepper, A-1, Worcestershire Sauce; bread crumbs. Blend and form individual patties. In a large oven safe skillet, Brown meat patties in skillet with olive oil and butter. Remove from heat.
-
Preheat the oven to 325 degrees F (165 degrees C).
-
Melt butter in large skillet over medium-high heat. Stir in mushrooms and a pinch of salt; cook and stir until mushrooms begin to brown, about 5 minutes.
-
Stir in fresh rosemary. Add flour and stir to coat the mushrooms; cook and stir for about 3 minutes.
-
Whisk in beef broth, 1/2 cup at a time, whisking constantly to prevent lumps.
-
Turn heat to high and bring the sauce to a simmer. Simmer a few minutes until sauce starts to thicken. Season with salt and pepper to taste.
-
Remove from heat and stir in heavy cream.
-
Slide prepared meat patties into the sauce. Spoon sauce over the top of the meat.
-
Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
-
Remove pan from the oven and gently remove meat to a serving platter.
-
Skim off any extra fat from the surface of the sauce.
-
Bring the sauce to a boil over medium-high heat to reduce until thick, about 5 minutes.
-
Serve with garlic Mashed potatoes, green beans and rolls.